Great Grandma Chub. A fish whisperer and outdoors-woman. A brave mama bear. A mountain lady and a soul who knew how to enjoy the simple things in the midst of hurt and pain. A home-cooked meal was more than just a meal to her. It was a time to gather and enjoy with others. A time for song. A time for laughs. A time for thanks.
I recently came up with this fish taco recipe adapted from other recipes I’ve come across, and I couldn’t think of a more fitting title than Chub’s Fish Tacos. Gather around with family and friends and enjoy.
For tacos :
1 pound white flaky fish (I prefer mahi mahi)
¼ cup canola oil
1 lime, juiced
1 tablespoon ancho chili powder
¼ cup chopped fresh cilantro leaves
12 corn tortillas
For sauce :
¼ cup sour cream
1 lime, juiced
Salt and pepper
For garnish :
Red cabbage, thinly sliced
Chopped green onions
*For garnish I use as much as needed…no specific amount
/ / /
Preheat grill to medium-high heat. Place fish in appropriate size dish. Whisk together oil, lime juice, ancho and cilantro. Pour over fish and let marinate for about 15-20 minutes.
While fish marinates, chop ingredients for garnish (red cabbage, green onions, and cilantro). The sauce can be prepared as well. In a small bowl, combine sour cream, lime juice and a few dashes of Tabasco. I’m quite generous with the Tabasco. I like a bit of kick ; ). Season with salt and pepper. Mix well. The consistency should be that of a sauce. Add more lime juice if needed.
Remove fish from the marinade and place onto a hot grill, flesh side down. Grill the fish and flip as needed. Grill until fish flakes with a fork.
Place tortillas in a skillet and warm for about 20 seconds. To keep tortillas warm, wrap in a towel or place in a tortilla warmer. (If time allows, tortillas can be warmed while fish is being grilled).
Divide fish among tortillas and garnish with any or all of the garnishes. Now, gather ‘round and enjoy!
marinated stir-fry strips of chicken in a small bit of olive oil, honey, and a seasoning blend: 1 tsp of the following: smoked paprika, Harissa spice, Indian red pepper, ancho chili powder. ½ tsp of the following: kosher salt and black pepper. put the bowl together with spinach, brown rice, one whole Toma tomato, organic sweet corn, and sliced avocado. topped with a sugar+calorie free salad dressing.